Sunday, April 22, 2012

It seems after a few martinis and some great conversation, some of the best recipes are concocted out of my kitchen. My mom is visiting from Alabama and we celebrated our visit with some Chickalina Martini's (click here for recipe) and marinated some extra thick, perfectly marbled rib-eye steaks for the grill last night.

Since my mom is obsessed with avocados, I wanted to do something special for a salad and let me tell you what! This was the best salad I have ever made (besides my smoked tomato dressing and banana salsa salad - Which I'll share in my book!)We were going nuts over this salad. The toasted sesame seeds are the finishing touch that gives this salad it's brilliant finish. Something about the way the
acid in the dressing, coupled with the ripe tomatoes and fresh herbs are blended with those sesame seeds. It's brilliant if I say so myself.

This salad is beautiful and perfect for a any luncheon or before a nice meal.

Exquisite Grilled Avocado Salad

Serves 2

1 Whole
Avocado, Perfectly Ripe

4 oz Mixed
Greens (2oz per person)

10 Tom
Mini Tomatoes, Quartered

3 Tbsp Avocado
or Extra Virgin Olive Oil

1 Tbsp Rice
Wine Vinegar

1 Tbsp Pomegranate
Balsamic Vinegar

2 Tbsp Shallot,
Finely Diced

2 Fresh
Basil Leaves, Chiffonade

1 Tbsp Fresh
Italian Flat Leaf Parsley, Chopped

Pink Himalayan Sea Salt

Cracked Black Pepper

Black Sesame Seeds, Toasted

Preparations
Steps:

Prepare grill to medium high heat.

Toast Black Sesame Seeds in a hot skillet for a few minutes
until they become fragrant, moving around to keep from scorching. Set aside on a plate to cool.

Slice Avocados in half and remove the seed. Brush will Avocado Oil and season with Salt
& Pepper.

Place Avocados on grill flesh side down and grill for 2
minutes. Lift Avocados and check grill
for apparent grill marks. Once grill
marks are formed and the flesh has turned a slight yellowish brown, remove from
heat and allow to cool.

Strain tomatoes from the vinaigrette and toss with the mixed
greens.

To Plate:

·Place mixed Greens on plate first.

·Remove Avocado from skin by using a large spoon
and scooping it out gently, careful not to tear apart.

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